We absolutely love it when talented bakers and makers create amazingly delicious recipes using our organic Nature Restore superfood powders, and this one by Ruthanne from @thebigleybasics is no exception!
Ruthanne has used our Pomegranate juice powder to create this delectable Flourless Chocolate Torte. But would also pair beautifully with Organic Raspberry Powder! The tartness of the fruit powder works perfectly with the bitterness of the chocolate and the sweetness of the coconut sugar and maple syrup.
Since it’s flourless, it’s gluten free and if you use a vegan friendly cocoa powder (without any added milk powders), it’s also completely plant-based!
Here’s how to make it:
1 ½ cups almond flour
2/3 cup cocoa powder
½ cup coconut sugar
¾ cup coffee (or water)
1 tsp vanilla extract
¼ tsp salt
2 tbsp coconut oil, melted
6 oz dark chocolate
1 tbsp coconut oil
2 tbsp pure maple syrup
2 tbsp pomegranate or raspberry powder
1 tbsp water
Preheat the oven to 350° and line an 8inch cake pan with parchment paper.
While the oven preheats, mix the chocolate torte ingredients together in a large bowl. Mix well until the batter is smooth and thoroughly combined.
Scrape the torte batter into the prepared cake pan and bake the torte for 30-35 minutes, until set.
After the torte is baked, let it cool completely on the counter.
While the torte cools, prepare the chocolate ganache - add the dark chocolate and coconut oil to a small saucepan and heat it over low heat until the chocolate is completely melted, stirring frequently. (You can also heat the mixture in the microwave if preferred, just make sure to stop and stir it every minute so that it doesn't burn.)
Once the torte has cooled, pour the chocolate ganache over the torte and spread it out evenly with a spatula.
Place the torte in the fridge to chill for several hours.
While the torte chills in the fridge, prepare the pomegranate syrup - add the maple syrup, water and pomegranate juice powder to a small saucepan and whisk until well combined. Once thoroughly mixed, heat the mixture over low heat until it begins to bubble. Let it bubble for 1 minute (stirring occasionally) then remove it from the heat and let it cool completely. (You can also heat it in the microwave if you prefer - make sure it’s mixed beforehand and heat until it begins to bubble.)
Chill the pomegranate syrup in the fridge until serving the torte.
Once the chocolate torte has chilled for several hours (and the chocolate ganache is fully hardened), remove it from the fridge and serve - slice the torte with a sharp knife and drizzle each slice with pomegranate syrup.
Store any leftovers in the fridge for up to 5 days.
This amazing torte is super simple to make but will make you look like a pro. Serve after dinner for an indulgent dessert and don’t forget to tag us @nature.restore and Ruthanne @thebigleybasics!